Salads

Loaded Lentil Salad With Eggplant And Burrata

A loaded lentil salad made with eggplant, spinach, sun-dried tomatoes, olives and creamy burrata cheese. A truly delicious, satisfying and simple salad that’s ready from start to finish and on the table in only 10 minutes. This is something the whole family will enjoy!

Because a lentil salad has to have burrata cheese….

An overhead shot of an Italian lentil salad with eggplant and burrata cheese on a pewter plate

What Is Burrata Cheese?

If you’ve never tried burrata then you’re missing out on pure heaven, seriously it’s SO good. Burrata is an outer layer of mozzarella filled with the most delicious stracciatella cream It’s like a creamy, silky soft melting mozzarella bomb!

Have it with pasta, as part of an antipasto, on pizza, spread on toasted ciabatta… you can use it in so many ways the list is endless. Whatever way you choose, you’ve gotta try it with this loaded lentil salad!

So What’s In This Loaded Lentil Salad?

  • pre-cooked puy lentils, canned – so easy and convenient to buy pre-cooked in the supermarket
  • Eggplant/Aubergine – adds so much flavour, seriously don’t skip it!
  • Sun-dried tomatoes
  • Olives
  • Baby spinach
  • Dried oregano and fennel seeds
  • Burrata cheese – A.K.A the best thing ever!

How To Make Loaded lentil Salad With Eggplant And Burrata – Step By Step

First, cut the eggplant (aubergine) into medium-sized cubes. Heat 2 tablespoons of olive oil in a large pan and fry the eggplant for around 3 minutes until starting to soften (photo 1).

Add the chopped onion and garlic with an extra splash of oil if the pan looks a bit dry and continue to fry everything until the onion is soft and translucent. Set aside to cool (photo 2-3).

Step by step photos for making a lentil salad with eggplant and burrata cheese

Drain and rinse the pre-cooked lentils and add to a mixing bowl. Cut the sun-dried tomatoes into thin strips and quarter the olives then add them to the bowl (photo 4).

Add the baby spinach, herbs and spices, lemon juice and the cooled eggplant, onion and garlic, season with salt and pepper. Mix everything together until thoroughly combined (photo 5-6).

Transfer the salad to a large serving plate and top with the burrata cheese. I like to top the burrata with a few red pepper flakes, fennel seeds and oregano and a drizzle of olive oil. Serve with toasted ciabatta bread.

Way To Adapt This Lentil Salad

  • Add chicken
  • Swap the eggplant for zucchini cut into round and sauteed with the onion and garlic
  • Add fresh herbs such as basil, parsley and mint
  • Swap the burrata for goats cheese or feta cheese
  • Add marinated artichokes
  • Swap the spinach for arugula/rocket or another leafy green
  • Drizzle with basil pesto

A close up of lentil salad with eggplant and burrata on a plate topped with herbs and spices

I am obsessed with this salad right now and with good reason, it’s so incredibly delicious, full of Mediterranean flavours and takes no more than 10 minutes, I hope you’ll love it too! If you’ve tried burrata before then be sure to let me know your favourite way to use it!

More Easy Salad Recipes;

If you’ve tried this loaded lentil salad with eggplant and burrata or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 5 votes
Loaded Lentil Salad With Eggplant And Burrata
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
A loaded lentil salad made with eggplant, spinach, sun-dried tomatoes, olives and creamy burrata cheese. A truly delicious, satisfying and simple salad that's ready from start to finish and on the table in only 10 minutes. 
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 425 kcal
Author: Emily Kemp
Ingredients
  • 1.7 lbs (800g) puy lentils , pre-cooked canned*
  • 1/2 cup (80g) sun-dried tomatoes
  • 1/2 cups (70g) olives
  • 1 large handful baby spinach
  • 1/2 lemon juice
  • 1 ball (7oz/200g) burrata cheese
  • 1/2 tbsp dried oregano
  • 1 tsp fennel seeds
  • salt and pepper
  • 2 tbsp olive oil
  • 1 pinch red pepper flakes for topping , (optional)
Instructions
  1. First, cut the eggplant (aubergine) into medium-sized cubes. Heat 2 tablespoons of olive oil in a large pan and fry the eggplant for around 3 minutes until starting to soften.

  2. Add the chopped onion and garlic with an extra splash of oil if the pan looks a bit dry and continue to fry everything until the onion is soft and translucent. Set aside to cool.
  3. Drain and rinse the pre-cooked lentils and add to a mixing bowl. Cut the sun-dried tomatoes into thin strips and quarter the olives then add them to the bowl.
  4. Add the baby spinach, herbs and spices, lemon juice and the cooled eggplant, onion and garlic, season with salt and pepper. Mix everything together until thoroughly combined.
  5. Transfer the salad to a large serving plate and top with the burrata cheese. I like to top the burrata with a few red pepper flakes, fennel seeds and oregano and a drizzle of olive oil. Serve with toasted ciabatta bread.
Recipe Notes

*Weight of lentils is undrained weight.

Variations to adapt this salad

  • Add chicken
  • Swap the eggplant for zucchini cut into round and sauteed with the onion and garlic
  • Add fresh herbs such as basil, parsley and mint
  • Swap the burrata for goats cheese or feta
  • Add marinated artichokes
  • Swap the spinach for arugula/rocket or another leafy green
  • Drizzle with basil pesto

Nutrition Facts
Loaded Lentil Salad With Eggplant And Burrata
Amount Per Serving
Calories 425 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Cholesterol 35mg 12%
Sodium 536mg 22%
Potassium 1392mg 40%
Total Carbohydrates 38g 13%
Dietary Fiber 12g 48%
Sugars 13g
Protein 22g 44%
Vitamin A 15%
Vitamin C 17.6%
Calcium 34.8%
Iron 35.9%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Comments

  • Reply
    Foodiebydestiny
    March 12, 2018 at 8:03 am

    The Images that You Took are mindblowing. i clicked your your blog see more and i found a great recipe

  • Reply
    Tina Dawson | Love is in my Tummy
    March 9, 2018 at 4:52 pm

    Gorgeous pictures Emily! As much as I love lentils (eat them everyday!), I’ve never had a lentil salad! This makes me feel bad for missing out, so definitely trying this one!

  • Reply
    Claire | Sprinkles and Sprouts
    March 9, 2018 at 4:15 pm

    I admit, I stopped reading when I saw that wonderful ball of burrata!!!!
    I cannot get enough burrata, it is the most amazing cheese ever. I have to drive to a deli over an hour away to get it. But I do it more often that I care to admit.

    So this will definitely be on the menu VERY soon!!!

  • Reply
    Ann
    March 9, 2018 at 4:15 pm

    Wooooow that looks SO good! Seeing a picture of burrata cheese never fails to make me drool haha! I could eat it every day and this salad looks awesome!

  • Reply
    Chrissy
    March 9, 2018 at 3:33 pm

    Holy moly, this looks incredible! I can’t believe I still haven’t tried burrata – this is definitely the salad that will get me to do so! 🙂

  • Reply
    Kaitie
    March 9, 2018 at 2:34 pm

    Wow this not only looks beautiful but sounds like it will taste amazing!

  • Leave a Reply

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